Skip to content
Back to SURU Compliance
SURU ComplianceSURUCompliance LLCTalk to a Specialist

Food Supply Chain Intelligence / State & local

Retail food requirements — North Carolina

FDA Food CodeNot yet verified by SURU

MODEL CODE — CHECK STATE/LOCAL ADOPTION. The FDA Food Code is not federal law for retail food establishments. It has legal effect only where a state, local, tribal or territorial authority has adopted it, and jurisdictions frequently adopt an earlier edition or amend provisions.

State/local adoption has not yet been verified by SURU. Retail food requirements in North Carolina are set by state and/or local law, which may adopt an earlier Food Code edition or amend it.

Jurisdiction record

What SURU holds for this jurisdiction

State/local adoption has not yet been verified by SURU.

No adopted edition, amendment set, agency, effective date or official source has been recorded for North Carolina. This tool will not infer one. Retail food requirements are set by state and, frequently, local law — a county or city health department may adopt a different edition or amend provisions.

To find the operative requirement, start from FDA’s adoption listing and then go to the state or local regulatory authority’s own published code.

FDA — Food Code adoption by stateFDA Food Code (model)

Model provisions

Food Code topics most often relevant at retail

The current edition and supplement are published by FDA. Open the official Food Code page to confirm the edition in force before citing a specific provision.

  • Employee health and reporting / exclusion and restriction

    Retail transmission of norovirus, hepatitis A, Salmonella, Shigella and STEC is closely tied to ill food employees.

  • Hand hygiene and no bare-hand contact with ready-to-eat food

    Applies wherever employees handle ready-to-eat food.

  • Time/temperature control for safety (TCS) food — cold holding, hot holding, cooling and reheating

    Applies to any food requiring time/temperature control for safety.

  • Cooking temperature parameters for raw animal foods

    Applies where raw animal food is cooked at retail.

  • Consumer advisory for raw or undercooked animal food

    Applies where animal food is served raw or undercooked — including raw fish preparations.

  • Date marking and disposition of refrigerated ready-to-eat TCS food

    Applies to refrigerated ready-to-eat TCS food held more than 24 hours.

  • Parasite destruction for fish intended for raw or undercooked consumption

    Applies where fish is served raw, raw-marinated, partially cooked or marinated-partially cooked. Freezing parameters and records/letters of parasite destruction are the operative provisions — a marketing term such as "sushi-grade" is not a parasite-destruction record.

  • Specialised processing methods, variance and HACCP plan requirements at retail

    Reduced oxygen packaging, curing, smoking for preservation, acidification, sprouting and similar processes typically require a variance and/or a retail HACCP plan from the regulatory authority.

  • Major food allergen awareness and consumer information at retail

    Retail food employees need allergen awareness; undeclared allergens are a leading cause of retail-level food safety incidents.

  • Molluscan shellfish source, shellstock tags and records

    Applies wherever raw molluscan shellfish are received or served; tags must be retained for 90 days from the date the container is emptied.

  • Protection from contamination — separation, storage order and equipment cleaning/sanitising

    Core retail operational controls for preventing cross-contamination and cross-contact.

ALAKAZARCACOCTDEDCFLGAHIIDILINIAKSKYLAMEMDMAMIMNMSMOMTNENVNHNJNMNYNCNDOHOKORPAPRRISCSDTNTXUTVTVAWAWVWIWY